Easy Ground Beef Chili

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easy chili 2

This time of year a hot bowl of chili goes great on a cold winter night. This chili recipe is simple and doesn’t take hours to prepare. I like chili on the thick side so this recipe fit what I like pretty well.

This recipe has quit a bit of heat but if you like your chili hot just add more chipotle chile in adobo sauce.

Easy Ground Beef Chili
Prep time
Cook time
Total time
Recipe type: m
Serves: 4
  • 1 medium onion
  • 1 can whole peeled tomatoes (28 ounces)
  • 2 cans kidney beans (16 ounce – drained and rinsed)
  • 1 tablespoon vegetable oil
  • 1 ½ pounds lean ground beef
  • Salt and pepper
  • 3 tablespoons chili powder
  • 1 tablespoon chipotle chile in adobo sauce (diced)
  • 1 tablespoon coriander
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 cups water
  1. Place onion in a food processor and process until finely chopped; set aside in a bowl.
  2. Place 1 can of kidney beans and the can of tomatoes in the food processor and process until mixture is smooth.
  3. Place oil in a Dutch oven over medium high heat. Add the beef, 1 teaspoon salt, ½ teaspoon pepper, and onion. Cook until burger is no longer pink inside and mixture has given up most of its liquid. Add the chili powder, chile in adobo sauce, coriander, garlic powder, cumin, ¾ teaspoon salt, ½ teaspoon pepper and oregano; cook until fragrant.
  4. Mix in the water and tomato mixture and the other can of kidney beans stirring any dripping off the bottom of the pan. Bring mixture to a bowl, reduce heat to a high simmer, and continue cooking with the cover slightly off set to desired thickness. (for me 20 – 30 minutes was about right. The original recipe says 40 minutes)

Adapted from Cooks Country

Southwest Chili Recipe

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Southwest Chili Recipe

It’s cold outside. Hot chili sounded real good, but I wanted to try something a little different, so I decided on this Southwest Chili Recipe. I have found in the past; the best chili; is chili, that can simmer for at least a couple of hours. I didn’t have the time to prepare that type of chili recipe.

This Southwest Chili Recipe is a simple and quick recipe. One of the ingredients that caught my attention was the cinnamon. I wasn’t sure how this would mix in, but it turned out pretty good. The breakfast sausage in this recipe is probably the biggest variable because the taste will change with the sausage maker.

I have prepared recipes before that tasted really well with the first bite, but the more I ate, the less I liked it. This Southwest Chili Recipe was just the opposite. When I first tried it I thought it was pretty good; but the more I ate the better it tasted. I thought it was just me, but it was the same for my wife. So if you want to try something simple and good, give this Southwest Chili Recipe a try, and enjoy.


1 pound ground beef

1/2 bulk breakfast sausage

1 medium onion (chopped)

1 small green pepper (chopped)

2 garlic cloves (minced)

1 can whole tomatoes (28 ounces-undrained and coarsely chopped-I just broke them up a little bit while cooking)

1 can red kidney beans (16 ounces drained)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper or to taste

1/8 teaspoon ground cinnamon

1 cup shredded sharp cheddar cheese


1. Using a large skillet brown the ground beef and sausage along with the onion, garlic, and green pepper, until the meat is no longer pink inside.

Southwest Chili Recipe Southwest Chili Recipe

2. In a large kettle or Dutch oven combine the tomatoes, kidney beans, and thoroughly mix in all the seasoning.

3. Add the meat mixture to the tomato combination. Cook on medium high heat for about 30 minutes, stirring occasionally. (Should be a slow boil)

 Chili Recipe Southwest Chili Recipe

Serve hot garnished with shredded sharp cheddar

Tip: don’t omit the cheese it blends in perfectly with this recipe.

Southwest Chili Recipe

Chili Recipe

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Chili Recipe

What a crazy winter; here in Upper Michigan we hardly have any snow which is highly unusual for us, however the cold is really hanging in there. It has been quite awhile since I made chili and with this cold weather I wanted a chili recipe with a little bit of a bite to it. This Chili recipe is one of the best, you’ll love it. This is a large recipe and it will serve about 12 people. You can cut it in half if it’s too much or freeze the rest. It is great reheated. Enjoy!


Chili Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 12
  • 2 pounds ground beef
  • 1 pound Italian sausage
  • 3 (15) ounce cans chili beans (drained)
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes (with juice)
  • 1 (6 ounce) can tomato paste
  • 1 large onion (chopped)
  • 3 stalks celery (chopped)
  • 2 green bell peppers (seeded and chopped)
  • 2 green chili peppers (seeded and chopped)
  • 1 tablespoon bacon bits
  • 4 beef bouillon cubes
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic (minced)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (or any hot sauce)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • Chili Recipe 1 Chili Recipe 2
  1. Step 1: In a large stock pot over medium-high heat add ground beef and Italian sausage. Break into small pieces with a spatula and cook until browned. Drain off any excess fat.
  2. Step 2: Add spicy chili beans (with the sauce), chili beans, diced tomatoes and tomato paste. Next, add in onion, celery, green peppers, green chili peppers, bacon bits, beef bouillon cubes and beer. Season the chili with chili powder, garlic, oregano, Worcestershire sauce, cumin, hot pepper sauce, basil, salt, pepper, cayenne pepper, paprika, and sugar. Mix well. Cover and simmer for 2 hours stirring occasionally.
  3. Chili Recipe 3